12 ounces spaghetti
4 tablespoons extra-virgin olive oil
1/2 cup panko bread crumbs
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 6 ounce bag baby spinach
1/2 cup grated Parmesan cheese
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add bread crumbs to skillet and cook for 2 minutes, stirring often, or until lightly browned. Add half of the garlic and 1/8 teaspoon of the red pepper flakes to skillet; cook for 1 minute, stirring constantly. Remove from skillet and wipe clean.
Reduce heat to low and add remaining 3 tablespoons oil, garlic and 1/8 teaspoon red pepper flakes to skillet. Cook for about 2 minutes, or until garlic is golden. Add spinach to skillet and toss until wilted, about 2 minutes.
Stir spinach mixture and Parmesan cheese into pasta. Sprinkle with bread crumbs and toss gently. Serve immediately.
Per Serving: cal. (kcal) 307, Fat, total (g) 12, chol. (mg) 4, sat. fat (g) 2, carb. (g) 38, fiber (g) 6, pro. (g) 10, sodium (mg) 312, Percent Daily Values are based on a 2,000 calorie diet